Strawberry Cheesecake Ice Cream Cake

No-churn, vanilla bean cheesecake ice cream, layered with homemade strawberry jam and brown sugar oat crumble, make a dreamy ice cream cake that is my new summer favorite. Makes one loaf-pan sized ice cream cake, serves 10-12.

Ingredients:

• For the strawberry jam:
  • 250 grams strawberries, fresh or frozen
  • 25 grams granulated white sugar
  • 15 grams fresh lemon juice
• For the cheesecake ice cream:
  • 500 grams heavy whipping cream (about two cups), cold
  • 180 grams full-fat cream cheese, softened slightly
  • 1 can (about 400 grams) of sweetened condensed milk
  • 2 teaspoons vanilla bean paste, or the contents of one vanilla pod
• For the crumble:
  • 70 grams all-purpose flour
  • 20 grams rolled oats
  • 40 grams dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 45 grams unsalted butter, cold and cubed

Instructions:

1. Make the strawberry jam: Chop the strawberries into bite-sized cubes. Place them, along with the sugar and lemon, in a small saucepan. Cook on low heat for 5-10 minutes, until they’ve softened into a jammy consistency. This is not a true jam, and can’t be canned, but can be prepped a day in advance and stored in the fridge. Let cool competely before using.
2. Make the crumble: Place all the crumble ingredients into a food processer or blender and process in short pulses until the oats have broken down slightly and a crumble has formed. Spread evenly on a parchment lined baking pan. Bake at 180 Celsius (350 Fahrenheit) for about 10 minutes – these won’t get very dark in the oven, but they’re ready when they’re slightly firmed up but not crispy (they’ll crisp up as they cool) . Let cool competely before using.
3. Make the cheesecake ice cream: Place the cream cheese, heavy cream, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (this can also be done with an electric hand mixer). Whip on medium-high speed for about 3 minutes, or until the cream has reached stiff peaks. Add the condensed milk and use a spatula to fold it in until homogenous. Avoid overmixing, so that the cream doesn’t deflate.
4. Assemble the ice cream cake: Line a large loaf pan with plastic wrap. Place a layer of crumble on the bottom of the pan so that it is completely covered. Spread half the ice cream mixture, then half the jam. Use a knife to swirl the jam into the ice cream. Sprinkle more crumbs on top, then repeat with another layer of ice cream, jam, and crumble. Cover with plasic wrap.
5. Freeze the assembled cake overnight (or for at least 4 hours). When you’re ready to serve, remove the cake from the pan and the plastic wrap, dip a knife in hot water, wipe it dry, and then slice.
6. Enjoy! Top with more crumble and strawberry jam, if desired. Ice cream cake can be sliced, wrapped, and frozen for up to two weeks. No-churn ice cream is different from traditional store-bought ice cream, and the slices may need a few minutes at room temp to thaw before they’re ready to enjoy.

Notes:

• Cream cheese: I like adding cream cheese to this no-churn ice cream base to temper the sweetness and add a cheesecake feel to the ice cream, but it is optional – follow the recipe as written, just start with your heavy cream and vanilla and then add the condensed milk. If you’ve got brick of cream cheese (about 225 grams) you can just use the whole brick rather than the 200 grams stated in the recipe.
• Berry jam: Feel free to use other fruit to make a jam, like blueberries or raspberries. You can use storebought jam, but I usually find it too sweet.
• Serve as ice cream: Seeing the layers of jam and crumble in the slices of ice cream cake is really fun, but you can of course scoop this ice cream (let it soften, out of the freezer, a few minutes beforehand) and serve traditionally.
• Crumble options: For a fully no-bake or gluten free dessert, you can replace the homemade crumble with crushed store-bought cookies such as graham crackers or shortbread, or skip them entirely.